Corned beef, or salt beef in the British Commonwealth of Nations, is salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and spices are added to corned beef recipes. We do the corning for you! All you need to do is take it home and follow the recipe below for cooking.

Recommended Crock-Pot Cooking Instructions:

1. Place the brisket into a Crock-Pot large enough to hold the meat.

2. Add the onion, carrot, cabbage and celery (optional)

3. Cover with water by 1-inch

4. Set crock-pot accordingly to when you want to eat. Recommended is slow (10 hour cook). Brisket is a tougher piece of meat which breaks down differently than a shredding piece of meat. The corning helps breakdown the protein structure allowing it to be very tender for eating.

Additional Recommended Cooking Instructions:

1. Place the brisket into a pot just large enough to hold the meat.

2. Add the onion, carrot and celery (optional)

3. Cover with water by 1-inch

4. Set over high heat and bring to a boil

5. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender.

6. Remove from the pot and thinly slice across the grain.